Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/20—Animal feeding-stuffs from material of animal origin
  • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y203/00—Acyltransferases (2.3)
  • C12Y203/02—Aminoacyltransferases (2.3.2)
  • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Definitions

• the present invention relates to methods for producing a fish paste product.
• the present invention also relates to enzyme preparations useful for making a fish paste product.
• the present invention further relates to fish paste products produced by such a method.
• the method includes suitably combining a transglutaminase with ascorbic acid or a related compound thereof, preferably together with an ⁇ -glucosidase.
• the present invention provides:
• a method for producing a fish paste product wherein ascorbic acid or a related compound thereof and a transglutaminase are added.
• the fish paste product is selected from the group consisting of a deep-fried fish paste cake, imitation crab, a tube-shaped fish paste cake, and a fish sausage.
• An enzyme preparation for producing a fish paste product containing ascorbic acid or a related compound thereof and a transglutaminase as active ingredients, wherein the amount of the ascorbic acid or a related compound thereof in the enzyme preparation is 0.002 to 0.03 g per 1 unit of the transglutaminase in the enzyme preparation.
• a fish paste product produced by a method according to Item 1.
• transglutaminases those derived from mammals (see, JP-B-1-50382), those derived from fishes (see, Japanese Society of Fisheries Science, Heisei 3 (1991) Autumnal Conference, Proceedings, p. 180), those derived from plants, those derived from microorganisms (see, JP-A-1-27471, JP-A-11-75876), those produced by gene recombination (see, JP-A-1-300899), and so forth are known.
• the transglutaminase (hereinafter sometimes referred to as TG) used in the invention may be one derived from any source.
• An example thereof is a transglutaminase derived from microorganisms, which is commercially available from AJINOMOTO Co., Inc under the trade name “Activa” TG.
• the ascorbic acid or a related compound thereof used in the present invention may be ascorbic acid, sodium ascorbate, ascorbic acid 2-glucoside, ascorbyl palmitate, ascorbyl stearate, or the like. Any of these may be used as long as it is food grade. Sodium ascorbate is the most preferable in terms of taste, etc.
• the ⁇ -glucosidase (hereinafter sometimes referred to as AG) used in the present invention is an enzyme that hydrolyzes non-reducing terminal ⁇ -1,4-glucosidic linkages to produce ⁇ -glucose, and preferably has saccharide transfer activity to convert an ⁇ -1,4-linkage to an ⁇ -1,6 linkage.
• Such an ⁇ -glucosidase is called transglucosidase. That is, transglucosidase is an ⁇ -glucosidase enzyme with saccharide transfer activity.
• Glucoamylases react in a similar way to ⁇ -glucosidases; however, the resulting glucose is not ⁇ -glucose but ⁇ -glucose.
• an enzyme used in the invention it is particularly important for an enzyme used in the invention to have not only hydrolysis activity but also saccharide transfer activity so that in the presence of a hydroxy-containing suitable acceptor, the enzyme converts an ⁇ -1,4-linkage in glucose to an ⁇ -1,6 linkage to produce a branched saccharide.
• An example of the ⁇ -glucosidase used in the present invention is an enzyme commercially available from AMANO ENZYME INC under the trade name Transglucosidase L “Amano”.
• Examples of fish paste products herein include boiled fish paste cakes, deep-fried fish paste cakes, tube-shaped fish paste cakes, imitation crab, fish sausages, naruto, and hampen, as well as processed foods produced from seafood nerimi (a kneaded paste of seafood) such as Chinese steamed dumplings.
• the setting time herein means the time for intentional gelatinization of paste-like nerimi.
• nerimi a kneaded mixture of surimi and other ingredients
• Typical examples of fish paste products produced taking no such setting time are deep-fried fish paste cakes, imitation crab, fish sausages, tube-shaped fish paste cakes, naruto, etc. Further, hampen, datemaki fish-paste omelet, and fish balls from fish meat are also included.
• the material surimi herein means a ground paste of seafood, which is used as a material for making a fish paste product.
• fishes ordinarily used for the material surimi include Alaska pollack, Golden threadfin bream, Atka mackerel, lizard fish, shark, and sardine, but any kind of seafood is usable.
• how to add ascorbic acid or a related compound thereof, TG, and AG is not limited as long as they are added to the material surimi prior to a heating process such as deep frying, steaming, or the like, and the order of addition is not limited either.
• a heating process such as deep frying, steaming, or the like
• an enzyme preparation containing ascorbic acid or a related compound thereof and TG or an enzyme preparation containing ascorbic acid or a related compound thereof, TG, and AG is prepared, and such an enzyme preparation is then added to the material surimi together with or separately from salt, seasonings, and other materials.
• the proper amount of TG to be added is 40 units to 200 units per 1 kg of material surimi.
• the TG activity unit is measured and defined using a hydroxamate method as follows. That is, in a tris buffer having a pH of 6.0 at 37° C., TG is allowed to act in a reaction system having as the substrate benzyloxycarbonyl-L-glutamylglycine and hydroxylamine. In the presence of trichloroacetic acid, the resulting hydroxamic acid is converted to an iron complex.
• the amount of enzyme that produced 1 ⁇ mol of hydroxamic acid in 1 minute is defined as a TGase activity unit, i.e., one unit (1 U) (see, JP-A-64-27471).
• the amount of ascorbic acid or a related compound thereof is 0.2 g to 1.2 g, preferably 0.4 g to 0.8 g, per kg of material surimi.
• the amount of ascorbic acid or a related compound thereof is less than 0.2 g, such an amount is not effective, while an amount of more than 1.2 g results in a lack of elasticity of the texture.
• the amount of ascorbic acid is 0.002 g to 0.03 g, preferably 0.002 g to 0.004 g, per unit of TG.
• the amount is less than 0.1 g, desired firmness is not obtained, while when the amount is more than 3 g, elasticity imparted by TG is not perceived, resulting in a hard, fragile, rubber-like texture.
• the addition of an ⁇ -glucosidase provides the fish paste product with a smooth texture, thereby providing an even higher-quality fish paste product. Further, gelatinization of starch is accelerated, and, therefore, a larger amount of starch material can be used.
• the amount of AG is preferably 500 to 50000 units, more preferably 1000 to 12000 units, per 1 kg of surimi. When the amount is less than 1000 units, the addition is not sufficiently effective, while when the amount is more than 12000 units, this results in strange stickiness.
• the AG activity unit was determined as follows.
• TG and ascorbic acid or a related compound thereof are added, for example, AG, bulking agents like dextrin, starch, and the like, alkali materials like phosphates and the like, saccharides like glucose and the like, oxidoreductase like ascorbate oxidase and the like, a protein hydrolysate, a protein partial hydrolysate, an emulsifier, reducing agents like glutathione, cysteine, and the like, and other food additives.
• This provides an enzyme preparation for fish paste products in whose production the enzymatic reaction time is short.
• the enzyme preparation according to the present invention may be in the form of a liquid, a paste, granules, or a powder.
• the proportions of the ascorbic acid or a related compound thereof, TG, and AG in the enzyme preparation according to the invention are each more than 0% and less than 100%. It is preferable that the amount of TG is 1 to 200 units, the amount of ascorbic acid or a related compound thereof is 0.1 to 0.7 g of, and the amount of AG is 100 to 10000 units of per 1 gram of a preparation.
• the amount of ascorbic acid or a related compound thereof is preferably 0.002 to 0.03 g per 1 unit of TG.
• the amount of AG is preferably 10 to 200 U, more preferably 14 to 130 U, per 1 unit of TG.
• deep-fried fish paste cakes of the formulation shown in Table 2 were prepared by the below-described method.
• a deep-fried fish paste cake (control sample 1) was prepared using the formulation shown in Table 3 (non-cost-saving formulation), in which the amount of surimi is 5% larger than in the formulation shown in Table 2 (cost-saving formulation).
• another deep-fried fish paste cake was prepared (control sample 2) according to the same formulation as in Table 2, except for using no enzyme preparation.
• each preparation was added to the nerimi of the examined recipe in a proportion of 0.2% (0.6 g) relative to the surimi, and then mixed with a spatula for 1 minute.
• the preparation shown in Table 3 was produced and used to study the effects of the transglutaminase.
• the amount of sodium ascorbate in the preparation was fixed at 25% (relative to surimi, 0.05%).
• a portion of the nerimi was cut into an elliptical shape, and was deep fried in soybean refined oil at 140° C. for 2 minutes and at 170° C. for 2 minutes. About 80 g of the remaining nerimi was filled into a plastic cup.
• the breaking strength was measured using a 25 mm spherical plunger.
• the breaking strength was measured using a 5 mm spherical plunger and a texture analyzer (manufactured by EKO INSTRUMENTS, TA-XT2i).
• deep-fried fish paste cakes were prepared in the same manner as in Example 1, and were subjected to the physical property measurement (except for the measurement of changes in the physical properties of nerimi) and the sensory evaluation in the same manner as in Example 1. That is, the formulation for each deep-fried fish paste cake is the same as in Table 2, and the materials as well as control samples are the same as in Example 1.
• the amount of TG was 4.0% (86 U per kg of material surimi) so as to fall within the optimal amount range shown in the Example 1, and the amount of sodium ascorbate was 30% (0.6 g per kg of material surimi) so as to fall within the optimal amount range shown in the Example 2.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Polymers & Plastics (AREA)
• Marine Sciences & Fisheries (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Organic Chemistry (AREA)
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• General Health & Medical Sciences (AREA)
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• 2009
  • 2009-03-16 CN CN2009801101168A patent/CN101977519B/zh active Active
  • 2009-03-16 KR KR1020107019204A patent/KR20110007093A/ko not_active Application Discontinuation
  • 2009-03-16 EP EP11003026A patent/EP2353406A1/en not_active Withdrawn
  • 2009-03-16 JP JP2010503944A patent/JP5585442B2/ja active Active
  • 2009-03-16 ES ES09722855T patent/ES2377365T3/es active Active
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  • 2009-03-16 WO PCT/JP2009/055571 patent/WO2009116662A1/ja active Application Filing
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• 2010
  • 2010-08-25 US US12/862,892 patent/US20100323058A1/en not_active Abandoned

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